Carlo’s Minestrone Soup

taken from www.cooks.com

  • 1/2 lb. red beans
  • 1 lg. or 2 sm. ham hocks
  • 2 carrots, sliced
  • 2 celery stalks or fennel bulbs
  • 1 bunch Swiss chard or Beet Greens, chopped
  • 1 c. green beans
  • 1 onion, chopped finely
  • 2 cloves garlic, minced
  • 1 (8 oz.) can tomato sauce
  • 2 c. cooked small elbow macaroni
  • 1 bay leaf 1/2 tsp. salt
  • 1/2 tsp. pepper 1 tbsp. Oil

Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a
large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until
beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots,
fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry
pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and
pepper. Cook 10 min, then add to large pot.

Many thanks to Keeshi + Photo and Twisted String for their photography contributions